The Green Chile-Topped Frozen Custard You Can Only Find In New Mexico
A road trip through the mountainous desert landscape of New Mexico would not be complete without trying the state's signature chiles on, well, everything. Lovingly known as the "Chile Capital of the World," red and green chiles can be found widely on menus across the state, served in traditional Mexican dishes like enchiladas, chiles rellenos, and chilaquiles, and as toppings for other regional favorites including cheeseburgers and pizza (not to mention its role as the key ingredient in homemade New Mexican chili). To signify the cultural and culinary importance of the crop, "red or green?" was even made an official state question in 1996.
But there's another deliciously sweet way the chiles are showcased: green chile frozen custard. Caliche's Frozen Custard in Las Cruces, New Mexico serves up a green chile frozen custard that is the perfect anecdote to any day spent in the region's ample sun. In the shop's signature sweet treat, vanilla custard is topped with green chile sauce (similar to the texture of a lusciously viscous strawberry sauce or marmalade) made with green chiles grown locally — and it's kind of the best thing ever.
Cultivated for over 400 years from the Hatch Valley region of southern New Mexico, it is said that chiles grown in New Mexico get their unique flavor attributes from the soil in which they are grown in the rocky High Desert region. When paired with frozen custard, the result is an intriguingly satisfying depth of flavor that is so quintessentially Land of Enchantment.
What makes a green chile sundae unique
It's no wonder that the green chile frozen custard at Caliche's has been a staple in Las Cruces for years and a must-have when in the area. The New Mexican red and green chile can vary from mild to spicy in heat, and the green chile sauce at Caliche's is said to be the perfect balance of smoky and sweet, with a subtle heat that's not overpoweringly spicy.
You can order the famous green chile sundae topped and layered with the sauce so that it complements the creamy vanilla confection, or ask for your custard "concrete" style, the restaurant's signature method of blending the custard with additions like fruit. Whatever your preference, top your chile dessert with your choice of nuts, including locally-sourced salted pecans, for a true New Mexican treat.
While Caliche's signature green chile custard is a tried and true staple of the region, it isn't rare to find other restaurants and fast food joints whipping up their own take on pairing chiles with ice cream. Just north of Las Cruces in Hatch, New Mexico, stop by Sparkys Burgers & BBQ to try a variety of milkshakes made with the local chiles , including "the ozzy," a chocolate and green chile milkshake, or the strawberry and red chile "sassy" shake. When traversing further north near Santa Fe, grab a green chile pint or a scoop of red chile and honey ice cream at La Lecheria located in the city's Railyard district.
How to make your own chile treats
If you get the chance to enjoy the unique and subtly smoky, earthy, spicy chiles combined with ice cream, you must savor every bite. However, for those not in New Mexico who want to get a taste of this brilliant flavor combination, you can try your hand and making your own.
To make an easy green chile milkshake when the crop is in season (typically July through October, or when the first freeze occurs), try roasting Hatch green chiles in the oven or on the grill until evenly charred throughout, then remove the skin and seeds, dice, and blend the beloved pepper in a blender along with vanilla or chocolate ice cream. For a less spicy alternative, try using red Hatch chiles, which are the same chile that has just matured longer before harvesting, resulting in a touch sweeter, more earthy flavor to the pepper, compared to the younger-picked green varieties.
To craft your own green chile sundae like Caliche's serves up, try making your own green chile marmalade using a jar of store-bought Zia Hatch Green Chile. To do so, first strain half a jar of the chile, then simmer the peppers in a saucepan on medium heat with one cup each of water and sugar, until the mixture is thickened. The result: a candied green chile treat ready to layer and spice up your favorite sweet, velvety ice cream.